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The physiology of taste, or, Meditations on transcendental gastronomy / Jean Anthelme Brillat-Savarin ; translated and edited by M.F.K. Fisher ; with an introduction by Bill Buford.

by Brillat-Savarin, 1755-1826.

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Everyman's library (Alfred A. Knopf, Inc.) 314.

9780307269720 (hc.)

0307269728 (hc.)

Physiologie du goût. English English

Alternate title:

Meditations on transcendental gastronomy

xiii, 446 p. ; 21 cm.

"First published in France in 1825"-- P. [2] of cover.

Bibliography: p. xv.

"A culinary classic on the joys of the table -- written by the gourmand who so famously stated, 'Tell me what you eat, and I will tell you what you are' -- in a handsome new edition of M. F. K. Fisher's distinguished translation and with a new introduction by Bill Buford. First published in France in 1825 and continuously in print ever since, The Physiology of Taste is a historical, philosophical, and ultimately Epicurean collection of recipes, reflections, and anecdotes on everything and anything gastronomical. Brillat-Savarin, who spent his days eating through the famed food capital of Dijon, lent a shrewd, exuberant, and comically witty voice to culinary matters that still resonate today: the rise of the destination restaurant, diet and weight, digestion, and taste and sensibility"--Provided by publisher.

Fisher, M. F. K. (Mary Frances Kennedy), 1908-1992.

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